Jerusalem Bakery LLC

Food properly labeled; original container — Inspector Note: Observed food items throughout the main kitchen and front food service area that were not readily identifiable and were not labeled. CA: PIC will ensure all food items are properly labeled with their common names. d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed containers of food stored directly on the floor in the walk-in cooler and walk-in freezer near the grocery area. CA: PIC will move the food items to shelving and will ensure all food is stored at least 6 inches off the floor. (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no handwashing reminder sign posted in the restrooms. The most recent health inspection report was not posted. CA: PIC will post a handwashing reminder sign in both restrooms and the current health inspection report will be posted in customers' view.

In-use utensils: properly stored — Inspector Note: Observed multiple single-use plastic cups being reused as dispensing/measuring utensils throughout the main kitchen and utensils stored in standing water at room temperature. COS: PIC discarded the single-use cups and will use approved utensils with handles for dispensing. PIC also removed the utensils from the standing water, cleaned and sanitized them, and will store them properly between uses. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Proper cooling time and temperature — Inspector Note: Observed Cooked lamb cooled for 2 hours to 109 F. PIC advised to reheat to 165 F and begin cooling process again from 135 F to 70 F within 2 hours.